A recipe from Cameron McPherson – Selkirks

Ingredients

• 1kg venison leg cut to 2cm dice
• 2 garlic cloves crushed
• 50ml vegetable oil
• 1 cinnamon stick
• 2T yellow mustard seeds
• 1 ½ l beef stock
• ½ cup diced currants
• 2 onions diced
• 50g flour
• 1t ground ginger
• 4 star anise
• 1T fennel seeds
• ½ cup pearl barley
• salt & pepper to taste

Method

Dry roast all spices in 220 degree oven for 5 mins.
Dust venison with flour and brown in a hot fry pan with a little oil (best done in a few batches). Mix all ingredients into a 5 litre pot and cook over a low heat for 2-3hours till very tender.

Gremolata 

• zest of 1 lemon
• 1 clove garlic crushed
• 1 bunch parsley roughly chopped

Mix all ingredients together

Serve with steamed rice or couscous topped with the gremolata.

Serves 6